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This time my parents sent me few bars of aamsotto through courier. In Bengal aamsotto chutney is a very famous chutney. It is a dried mango bar. It reminded me of my childhood. During summers , I used to steal aamsotto from the kitchen in the afternoon when my mom used to take her afternoon nap.
Cut the aamsotto into small cubes and keep them aside. Chop the tomato into small pieces. Now heat oil in a kadhayi and add jeera , mustard. When they will start spluttering , add salt , turmeric and tomato. Add the sugar and cover the kadhayi. Gradually tomato will leave water. After 5 minutes add the aamsotto pieces and half a glass of water. Cover and cook over low flame. If you want you can mash the aamsottos a little , this will add some thickness to the gravy. After 4 to 5 minutes of cooking check the sweetness of the chutney and remove it from the gas.